#GRILLED #CHICKEN #BURRITO #BOWLS
GRILLED CHICKEN BURRITO BOWLS
Happy Cinco de Mayo! If you are still looking for something to make, look no further than these easy Grilled Chicken Burrito Bowls!
Chicken Burrito Bowl that’s loaded with tender, marinated and grilled chicken, brown rice, black beans, lettuce, corn, avocado, cheese, green onions, cilantro, tomatoes, salsa and a ranch taco sauce. So fresh, delicious and healthy!
INGREDIENTS
For the chicken:
1 1/4 pounds NatureRaised Farms Boneless Skinless Chicken Breasts
¼ cup olive oil
⅓ cup lime juice
1 teaspoon sugar
1 teaspoon kosher salt
¼ teaspoon ground cumin
2 cloves garlic minced
¼ cup water
1 1/2 teaspoons smoked paprika
1 teaspoon onion powder
1-2 tablespoons chili powder depending on the heat level of your chili powder. I use a mild chili powder so I do the full 2 tablespoons.
3 cups cooked white or brown rice or quinoa
1/3 cup chopped cilantro leaves
the juice of 1 lime
salt and pepper to taste
1 15- ounce can of black beans drained and rinsed
1/2 cup salsa or pico de gallo
1 avocado thinly sliced
1/4 cup light sour cream
1/2 cup shredded romaine lettuce
INSTRUCTIONS
For Chicken:
In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, chili and cilantro; mix together. Add the chicken thighs and If time allows, let marinate for 30 minutes.
Heat a large skillet or pan (12-inch | 30cm) on medium-high heat until smoking. Add a drizzle of olive oil to lightly coat the bottom of the pan. Sear the chicken on both sides until golden, charred and cooked right through (about 8 minutes per side, depending on the thickness of your fillets). Flip them a couple of times while cooking so they get a nice even char.
Transfer chicken to a warm plate, loosely tent with foil and let rest.
Add the peppers to the skillet (drizzle with a little extra oil only if needed), and cook until soft and slightly charred. Season with salt and pepper.
For Rice:
While the chicken is marinading or cooking, cook rice: Combine together the rice, chicken stock (or broth), and garlic in a pot over high heat. Mix well and bring to a boil. Reduce heat and cover with a lid until the rice is cooked through.
Fluff up rice with a fork and mix through lime juice and cilantro. Season to taste with salt and pepper, if needed.
Dressing:
Whisk dressing ingredients together to combine.
Assembly:
Combine lettuce, beans, corn, onion and peppers into 4 bowls. Slice chicken into strips and arrange into bowls. Top each with avocado slices and drizzle with dressing.
Happy Cinco de Mayo! If you are still looking for something to make, look no further than these easy Grilled Chicken Burrito Bowls!
Chicken Burrito Bowl that’s loaded with tender, marinated and grilled chicken, brown rice, black beans, lettuce, corn, avocado, cheese, green onions, cilantro, tomatoes, salsa and a ranch taco sauce. So fresh, delicious and healthy!
INGREDIENTS
For the chicken:
1 1/4 pounds NatureRaised Farms Boneless Skinless Chicken Breasts
¼ cup olive oil
⅓ cup lime juice
1 teaspoon sugar
1 teaspoon kosher salt
¼ teaspoon ground cumin
2 cloves garlic minced
¼ cup water
1 1/2 teaspoons smoked paprika
1 teaspoon onion powder
1-2 tablespoons chili powder depending on the heat level of your chili powder. I use a mild chili powder so I do the full 2 tablespoons.
3 cups cooked white or brown rice or quinoa
1/3 cup chopped cilantro leaves
the juice of 1 lime
salt and pepper to taste
1 15- ounce can of black beans drained and rinsed
1/2 cup salsa or pico de gallo
1 avocado thinly sliced
1/4 cup light sour cream
1/2 cup shredded romaine lettuce
INSTRUCTIONS
For Chicken:
In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, chili and cilantro; mix together. Add the chicken thighs and If time allows, let marinate for 30 minutes.
Heat a large skillet or pan (12-inch | 30cm) on medium-high heat until smoking. Add a drizzle of olive oil to lightly coat the bottom of the pan. Sear the chicken on both sides until golden, charred and cooked right through (about 8 minutes per side, depending on the thickness of your fillets). Flip them a couple of times while cooking so they get a nice even char.
Transfer chicken to a warm plate, loosely tent with foil and let rest.
Add the peppers to the skillet (drizzle with a little extra oil only if needed), and cook until soft and slightly charred. Season with salt and pepper.
For Rice:
While the chicken is marinading or cooking, cook rice: Combine together the rice, chicken stock (or broth), and garlic in a pot over high heat. Mix well and bring to a boil. Reduce heat and cover with a lid until the rice is cooked through.
Fluff up rice with a fork and mix through lime juice and cilantro. Season to taste with salt and pepper, if needed.
Dressing:
Whisk dressing ingredients together to combine.
Assembly:
Combine lettuce, beans, corn, onion and peppers into 4 bowls. Slice chicken into strips and arrange into bowls. Top each with avocado slices and drizzle with dressing.
